Mediterranean Tomato and Mozzarella Mince Steak
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g meat
- 1 large onion (s)
- 4 tomato (s), dried
- 2 cloves garlic)
- 1 chilli pepper (s)
- 2 teaspoons pesto (basil pesto) from the glass
- 2 tablespoon quark
- 1 egg (s)
- breadcrumbs
- salt and pepper
- Paprika powder
- thyme
- 1 scoop mozzarella
- 8 slices ham, not too thin
For the sauce:
- 300 g tomato (s), chopped from the can
- 250 ml broth
- 1 large onion (s)
- salt and pepper
For the hood:
- 1 beefsteak tomato (s)
- 2 teaspoons pesto (basil pesto) from the glass
- breadcrumbs
Print Recipe
Pin Recipe Instructions
- For the mince steaks, finely chop the onion, tomatoes, chilli pepper and clove of garlic and mix with the quark, egg, pesto, spices and finally with the meatloaf. Then add enough breadcrumbs until the consistency is sufficiently firm.
- Quarter the mozzarella. Shape the meat dough into 4 minced steaks and fill them with the mozzarella. Then sear them in a hot frying pan for 1 minute on both sides. Remove and wrap with the strips of ham.
- For the sauce, chop the onion, fry it with the stock and mix with the tomatoes. Season with salt and pepper and fill in a casserole dish with a grill insert. The sauce should be thin because a lot of the liquid evaporates during baking. Place the minced steaks on the grill insert.
- For the bonnets, cut the beefsteak tomatoes into approx. 1 cm thick slices and cut out the inside so that a ring approx. 1 cm wide is created. Puree the cut tomato flesh with the pesto and mix with breadcrumbs. Place the tomato ring on the beef steaks and pour in the mixture.
- Then cook the whole thing in the oven for 25 minutes at 180 ° C. Serve with zucchini vegetables and potato pockets.
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